Red Wine Beef Stew

Red Wine Beef Stew

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I enjoy making this rich beef stew in winter, when it's cold and dark outside. It requires slow cooking on low heat so you don't boil the meat. Serve with a baguette for soaking up all the sauce.


Serves: 4 

  • 1 or 2 tablespoons olive oil
  • 750g braising steak, sliced into chunks
  • 1 onion, peeled and diced
  • 2 cloves garlic, crushed
  • 3/4 bottle of red wine
  • 3 carrots, peeled and sliced
  • 150g chestnut mushrooms, sliced
  • few sprigs fresh rosemary
  • salt and freshly ground black pepper

Preparation:15min  ›  Cook:3hours  ›  Ready in:3hours15min 

  1. Heat oil over medium heat in a large saucepan. Add the beef in batches, cooking a few pieces at a time to brown them. Transfer to a plate while you cook the remaining pieces of beef.
  2. Add the onion and cook for a few minutes until slightly softened. Add the beef back into the saucepan then stir in crushed garlic and pour over red wine. Simmer on very low heat for 2 hours.
  3. Add the carrots, mushrooms and fresh rosemary. Continue to cook on low heat until carrots are cooked and beef is tender, about another 30 - 40 minutes.
  4. Season with salt and pepper to taste. Serve with slices of crusty bread.


You can also make this stew in a slow cooker after you have browned the meat and onions. Cook on High for 6 hours, or Low for 10.

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